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Southern peach cobbler with buttery biscuit topping for easy summer gatherings Pinterest recipe pin

Old-Fashioned Southern Peach Cobbler

A dependable Southern peach cobbler with macerated spiced peaches and a buttery drop-biscuit topping that browns while staying tender.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 pounds ripe peaches peeled if desired and sliced into 1/2-inch wedges
  • 1/2 cup granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
Topping
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 10 tablespoons cold unsalted butter cut into pieces
  • 3/4 cup whole milk
  • 1 large egg
  • 1 tablespoon melted butter for brushing
  • Optional: 1 teaspoon coarse sugar for sprinkling

Equipment

  • 1 9×13-inch baking dish
  • 1 Mixing bowls (medium and large)
  • 1 Pastry cutter or two forks
  • 1 Rimmed baking sheet (optional)

Method
 

Prepare the filling
  1. Place sliced peaches in a large bowl and toss with 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 2 tablespoons cornstarch. Let macerate for 15–20 minutes until juices appear.
  2. Preheat the oven to 375°F and grease a 9x13-inch baking dish with 1 tablespoon butter.
Assemble filling
  1. Transfer the macerated peaches and any released juices into the prepared baking dish, spreading into an even layer.
Make the topping
  1. In a medium bowl whisk together 2 cups flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 10 tablespoons cold butter until the mixture resembles coarse crumbs with some pea-size pieces.
  2. Stir in 3/4 cup milk and 1 large egg until just combined into a soft dough; adjust with a tablespoon more flour or milk if needed.
Top and bake
  1. Drop spoonfuls of the dough over the peaches so the surface is mostly covered but some fruit shows through. Brush the topping with 1 tablespoon melted butter and sprinkle with coarse sugar if using.
  2. Place the baking dish on a rimmed sheet and bake at 375°F for 35–45 minutes until the topping is golden and the filling bubbles at the edges; tent with foil if browning too quickly.
Rest and serve
  1. Remove from oven and let rest 15–20 minutes before serving to allow the filling to set slightly. Serve warm with ice cream or whipped cream.

Notes

If using canned peaches, drain and reduce added sugar by 2 tablespoons. For a thicker filling without cornstarch, use 3 tablespoons all-purpose flour but expect a less-clear syrup. Assemble ahead by refrigerating unbaked cobbler up to 12 hours; allow 30 minutes at room temperature before baking and add a few minutes to the oven time.